{"id":4326,"slug":"bearnaise-sauce-2","title":"Béarnaise sauce","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["six very finely-chopped shallots","a spoonful of crushed white peppers","a glass of tarragon vinegar","yolks of five eggs","one pound of sweet butter","salt","one teaspoonful of melted meat extract","some chopped fresh tarragon","a little Cayenne pepper"],"ingredients_norm":["shallot","white pepper","tarragon vinegar","egg yolk","sweet butter","salt","meat extract","fresh tarragon","little cayenne pepper"],"steps":["Put in a sauce pan six very finely-chopped shallots, a spoonful of crushed white peppers, and a glass of tarragon vinegar, and reduce until nearly dry.","Put the pan in another vessel containing hot water.","Add the yolks of five eggs and stir in well.","Add one pound of sweet butter cut in small pieces.","Stir the butter in piece by piece, and as it melts the sauce will become thick, like mayonnaise.","Be careful that the sauce does not become too hot.","Salt.","Strain through cheese cloth.","Add one teaspoonful of melted meat extract, some chopped fresh tarragon, and a little Cayenne pepper."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w5:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"1cbbbfbdc0b3351e131bf72c97ac190ea012f1a7131c49e98ad62a145ba4e315","created_at":"2026-08-02T16:34:53Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/bearnaise-sauce-2"}